Food Materials Science : Principles and Practice /
| Autor Corporativo: | |
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| Otros Autores: | , |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
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| Edición: | 1st ed. 2008. |
| Colección: | Food Engineering Series,
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| Materias: |
Tabla de Contenidos:
- Fundamentals
- Why Food Materials Science?
- The Composite Structure of Biological Tissue Used for Food
- Food Polymers
- The Crystalline State
- The Glassy State
- Rubber Elasticity and Wheat Gluten Proteins
- State Diagrams of Food Materials
- Nanotechnology in Food Materials Research
- Assembly of Structures in Foods
- Solid Food Foams
- Probing Food Structure
- Structuring Operations
- Structure–Property Relationships in Foods
- Structuring Water by Gelation
- Bubble-Containing Foods
- Emulsions: Principles and Preparation
- Processing of Food Powders
- Fat Crystal Networks
- Extrusion
- Polyphasic Food Systems
- Structuring Dairy Products by Means of Processing and Matrix Design
- Structured Cereal Products
- Structured Meat Products
- Structured Chocolate Products
- Edible Moisture Barriers for Food Product Stabilization
- Encapsulation of Bioactives.